19 Rookie Grilling Mistakes and How to Avoid Them Slideshow

Before you fire up that grill, look through these tips to ensure an error-free cookout

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19 Rookie Grilling Mistakes and How to Avoid Them

19 Rookie Grilling Mistakes and How to Avoid Them

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How disappointing is it to take a bite out of a freshly grilled burger and taste not meat, but soot and lighter fluid. How sad to bite into overcooked patties after sweating over a hot grill. Don’t worry! We can help. Before you start lighting those coals for the first cookout of the season, make sure you brush up on a few common grilling mistakes to avoid, so that your first grill-out is a successful one.

Not Prepping Ingredients Ahead of Time

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Doing the prep work before you start cooking means you will have more time to focus on what’s happening on the grill so your food turns out just the way you want it every time. Before you get started grilling, chop any vegetables, prep the meat, and arrange your mise en place (meaning “everything in place”).

Using Lighter Fluid

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It may be the easy way to light up your charcoal grill, but match-light coals and/or dousing your coals in lighter fluid will just leave you with a gasoline-scented steak. Instead, invest in a chimney starter. Stuff the bottom with old newspaper, and fill the top with charcoal briquettes. Just light the newspaper and let the chimney do its thing.

Not Pre-Heating the Grill

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Once your coals are spread and the fire feels hot to your hand, there is still one more step to ensure your food doesn’t stick to the grate and you develop those dark sear marks: preheating the grill. Just place the lid on the grill for about 10 minutes before you start cooking to make sure your grill grates are very hot.

Using the Wrong Tools

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You don’t need much, but a few essential tools will keep you safe from unwanted burns and keep your food from landing on the ground. First, invest in some long-handled tongs, a long-handled spatula for safely flipping burgers, and some kitchen towels to protect your hands from the heat when you lift the lid or adjust the vents, because your grill will become super-hot to the touch.

Under-Seasoning

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There is never a way to come back from under-seasoned meat. Salt and spices help to enhance the natural flavors of the meat. Salting your steak and resting on a rack for about 30 minutes to overnight in the fridge can draw out the moisture, and help form that flavorful crust we all want from a thick, grilled steak.

Too Much Flame

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You worked hard to build that fire and smoke. The smoke is essential when using indirect heat, so try to leave the lid in place while your ribs cook. On the other hand, leave the lid off the grill entirely when you are cooking steaks or chicken using the direct-heat metho

Removing the Lid Often

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You worked hard to build that fire and smoke. The smoke is essential when using indirect heat, so try to leave the lid in place while your ribs cook. On the other hand, leave the lid off the grill entirely when you are cooking steaks or chicken using the direct-heat method.

Not Using the Vents Properly

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The vents control the oxygen flow, and so the fire. Using the vents is the best way to monitor and control the flame while cooking. When using indirect heat, keep the top and bottom vents closed — you want to trap smoke and keep the heat low. For searing a fatty steak or burger, open the vents up for a more intense flame.

Pressing Down on Your Burger Patties

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You may think that pressing on the burgers will help produce sear marks, but really all you are doing is leaching out the juices from your patties. Keep your burgers juicy by not pressing down on your burgers while they cook on the grill.

Adding the Sauce Too Early

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The sugars in your favorite barbecue sauce will burn if you add it to your grilling chicken or ribs too early in the cooking process. Instead of ending up with a blackened layer of barbecue sauce on your meat, wait until the last five minutes of cooking to spread a thin layer of sauce on your chicken or ribs.

Cooking Everything at Once

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Two reasons not to cook chicken, burgers, and hot dogs at the same time: Not everything cooks at the same temperature; and cross-contamination can make you sick. Cook different foods separately so that your steaks and chicken both turn out perfectly. While people wait, serve sides and snacks so no one goes hungry.

Not Resting Your Meat Long Enough

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Resting your meat for about 20 minutes will give it time to redistribute its juices that were drawn to the surface while it cooked. This time, when you slice into your steak all of the delicious juices won’t run off the cutting board. Additionally, if you are worried about serving cold food, blast your meat on the highest heat for about 30 seconds.